Gallery: 9 Great Punch Recipes from New York City's Bars

Rosemary, Baby! from Prime Meats

"It's so pretty!" we exclaimed as we watched Damon from Prime Meats put together this punch. Indeed, the brightly colored punch sparkles from a healthy dose of sparkling wine and seltzer, and was topped with jewel-toned slices of grapefruit. The punch has a delicate, fresh flavor: the sweetness from bourbon and honey is well-balanced by tart, fresh grapefruit and rosemary-laced Aperol. Though there was some debate over the name (Damon had created the punch a day or so before we tried it), the playfulness of Rosemary, Baby! is a nice match for the bubbly whimsy of the punch.

Prime Meats

The Outcider from Prime Meats

The Outcider is as classic as the Rosemary, Baby! is playful. Served warm, Damon's blend of bourbon, boiled cider, bitters, and tea makes for a more complex, more aromatic version of hot spiced cider. The addition of tea adds a lovely herbal depth to a comforting, familiar drink.

Prime Meats

The Old Gunwhale from The Drink

Pronounced "gun-ole," a Gunwhale is the upper edge of a ship's or boat's side. It's a perfect cocktail to come out of The Drink, a Williamsburg bar with a nautical vibe. (There are tea-stained maps on the ceiling!) The Old Gunwhale mixes bourbon, grapefruit juice, and chamomile syrup, and has the rich woodiness of bourbon without the tell-tale kick (dangerous!) The chamomile syrup lends a nice floral sweetness, perfectly balancing the tart grapefruit.

The Drink

The Queequeg from The Drink

Being seafaring folk, the team at The Drink certainly know their way around a bottle of rum. The Queequeg (named after a character in Moby Dick) is a classic combination of rum, citrus, honey syrup, and bitters. What really makes this punch stand out is the bottle of Cooper's Vintage Ale that's poured in just before serving. The beer's maltiness balances the sweetness of the rum and honey, adding a layered depth and a rich flavor.

The Drink

The Applebottom from The Drink

Apple lovers, unite—this is the punch for you. Appleton Estate rum, boiled cider, and apple syrup form the base of this punch, and the apple cider flavors are accentuated with hints of allspice, honey, and lemon. When served over ice, the punch has the fresh sweetness of apple juice with the rich depth of the finest cider. And rum, of course, which doesn't hurt things at all.

Slightly Oliver

Bolliwood Punch at Slightly Oliver

The Bolliwood Punch hints at warmer climates, in both its name and its flavor profile. Rum, orange, cardamom, and rosemary lend an exotic note to the punch, which tastes citrusy and distinctly sweet, thanks to the addition of agave syrup. The cardamom adds a hint of spice and while I couldn't really taste the rosemary, I could certainly smell it with every sip.

Slightly Oliver

Last Night in Paris from Slightly Oliver

For those fans of bitters out there, the Last Night in Paris is a must-try punch recipe. Combining rum, absinthe, grapefruit, and whiskey barrel-aged bitters, every addition to this punch seems to amp up the bitterness factor. The flavors of anise and grapefruit really come through, and fresh mint brightens it up.

Slightly Oliver

Virgin Island Punch from Slightly Oliver

Because not all holiday party-goers are drinkers, it's worth it to have a solid non-alcoholic punch on hand. Especially when that punch is as good as this Virgin Island Punch, which combines strawberry, aloe juice, vanilla, and fresh fruit.